BUTTERSCOTCH TOFFEE & CHOCOLATE CHIP COOKIES

A simple and delicious cookie recipe to add to your favourites. Crunchy flecks of butterscotch toffee make these chocolate chip cookies extra special. 

This recipe is sponsored by the lovely folks from NZ’s trusted baking brands Chelsea and Edmond’s. Every time this recipe is made and shared on Instagram or Facebook (using the appropriate tags!) between now and the 20th of December Edmonds & Chelsea will donate $10 to The Salvation Army (up to $20,000). All funds raised will go towards making Christmas special for those who could go without this year. Make sure you tag both Edmond’s, Chelsea and #BakingADifference in your baking creations. 

Makes 24 cookies

INGREDIENTS

180g butter, melted
230g Chelsea Soft Brown Sugar
1 large, size 7 egg
290g Edmond’s Standard Grade Flour
1 teaspoon cornflour
3/4 teaspoon baking soda
1/2 teaspoon salt
140g hard toffees
150g dark chocolate, roughly chopped
1 teaspoon flakey sea salt

METHOD

In a large bowl or bowl of a stand mixer, beat together the melted butter and brown sugar. Add the egg and beat until well combined.

In a separate bowl, sift together the flour, cornflour, baking soda and salt. Then, incorporate into the wet mixture. 

In a food processor, blitz toffees to a rough crumb. Add to cookie dough, along with chopped chocolate and combine. 

Roll dough into tablespoon-sized balls and place on a lined baking sheet. Refrigerate for 2 hours. 

Once the dough has hardened, heat the oven to 160ºC and line 2 baking trays. Place 6 dough balls on each lined baking tray 4cm apart. You will need to cook the cookies in batches. 

Bake the cookies for 12 minutes or until golden. Leave them on the baking tray for a few minutes to harden before gently transferring to a cooling rack. Top with sea salt.

If you're looking out for info on the #BakingADifference initiative visit the Edmonds or Chelsea websites.